When passion meets pressure in the kitchen, special things can happen, and for Chef de Partie Prudence Ntombela from Sibaya Casino & Entertainment Kingdom, that moment recently came plated to perfection, with a silver finish to match.
Prudence stepped onto the national stage at the prestigious Inter-Hotel Challenge gala awards dinner late last year – often described as the “Oscars” of the hospitality industry – and earned second place in the Food & Wine Pairing (hot) category.
Her standout dish, a masala slinger served with creamy Lancewood arancini, romesco sauce and pico de gallo, was paired with the David Nieuwoudt Ghost Corner Pinot Noir 2023. The bold, flavour-packed combination impressed judges and showcased her technical skill and creativity.
The competition is known for its intensity, with multiple rounds over several days, and a podium finish is significant.
Passion drives her through the long hours of kitchen life, and she hopes to continue growing in the industry. Like many chefs, her love of food is rooted in childhood memories. Hers is beautifully simple: arriving home from school to the smell of freshly baked bread, still warm, spread thick with butter and melting into every bite.
Her favourite flavours are close to home. She has a deep love for Durban cuisine, with spicy lamb curry served with pap or steamed bread topping her list.
Details: IG: @sun_sibaya; FB: @sibayacasino
Prudence’s lamb curry
Serves 4-6
Curry ingredients
· 1.2 kg lamb (shoulder or leg), cut into medium cubes
· 3 tbsp vegetable oil
· 2 large onions, finely chopped
· 2 tbsp of finely chopped garlic
· 2 tbsp ginger finely chopped
· 2 tbsp masala curry spice
· A handful of fresh chopped curry leaves
· A handful of freshly chopped mint
· A handful of freshly chopped coriander
· ½ tsp egg yellow powder
· 1-2 fresh green chillies, slit (optional)
· 2 medium potatoes, peeled and quartered (optional)
· Salt to taste
Method
1. Place the lamb cubes into a bowl and rinse with cold water for five minutes. Drain and set aside.
2. In a large pot add oil, onions and cook on medium heat until deep golden brown (this is key for flavour). Stir in garlic and ginger. Cook for one minute until fragrant. Add curry leaves, mint, coriander, masala curry powder and chillies. Fry spices for 30-60 seconds (don’t burn).
3. Add the lamb to the pot, season with salt, then add the hot water.
4. Cover and simmer on low heat for 1½ to 2 hours, stirring occasionally.
5. Coat the potatoes in egg yellow powder and add them during the last 30 minutes of cooking.
6. Season with salt to taste, garnish with fresh coriander, and let it rest for 10 minutes before serving with steamed rice.
